Fresh Butternut Squash Salad

This unusual salad mixes paper-thin slices of raw butternut squash with slivers of prosciutto, chunks of Parmesan cheese and toasted walnuts. If the squash isn't completely fresh, blanch the ribbons in boiling water for 2 minutes to soften them slightly and bring out their flavor.


Slideshow: Terrific Green Salads


  • Total Time:
  • Servings: 4

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  • 1 medium butternut squash (about 2 pounds), peeled
  • 1 cup walnut halves (3 ounces)
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 ounces thinly sliced prosciutto, cut into 2-inch strips
  • 2 ounces Parmesan cheese, shaved (1 cup)

How to make this recipe

  1. Preheat the oven to 350°. Cut off the bulbous portion of the squash and reserve for another use. Using a mandoline adjusted to the thinnest setting, slice the neck of the squash lengthwise into long, thin ribbons.

  2. Spread the walnuts in a pie plate and toast for about 6 minutes, until fragrant. Let cool slightly, then coarsely chop. Transfer the squash to a bowl, toss with the vinegar and season with salt and pepper. Lightly stir in the olive oil, prosciutto and walnuts, garnish with the Parmesan and serve.

Contributed By Photo © Ellie Miller Published October 2005

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